Pilsner Veal Cutlets

This recipe was submitted by Chris Collins, a student at the Woodbridge Campus of Liaison College.

Student Chef Chris Collins has dabbled in cooking (recreationally) over the years with boiling water and occasionally smoke roasting meats and poultry.

Deciding that there was more to life than water, woodchips and fire, Student Chef Chris Collins is now learning proper cooking techniques.

Recently enrolled at the Woodbridge Campus of Liaison College, budding Student Chef Chris Collins has decided to step out of his comfort zone by preparing Breaded Veal Cutlets with Steam Whistle Beer.

He considers himself a novice when it comes to cooking, and had only studied 2 weeks at Liaison College before submitting this recipe. Other than being a Student Chef, Chris Collins is also a Product Development Manager Technical Advisor.

Dry the veal cutlets. Dip with flour to coat evenly. Shake off excess, then dip in egg wash to coat completely. Remove and allow excess to drain off so the crumb coating will be even. Dip in bread crumbs. Cover with crumbs and press gently on the cutlets. Make sure it is coated completely, then remove and shake off excess.

Fry immediately until golden brown in the Saute pan. Turn and brown the other side. Saute the remaining butter until golden brown, and pour 0.5 oz (15 g) over each portion.

Ingredients

1 lb (500 g) Veal Scaloppini

Salt to taste

Pepper to taste

Standard Breading Procedure:

2 oz (62 g) Flour

2 Eggs

1 bottle (341mL) Steam Whistle Pilsner

4 oz (125 g) Breadcrumbs (dry or fresh)

0.25 tsp (1.25 ml) Smoked Sweet Paprika

0.25 tsp (1.25 ml) Turmeric

6 tbsp (88 mL) Clarified Butter (or Oil & Butter mix)

2 oz 60 g Butter

Note : Quantities given for Standard Breading Procedure are only guidelines. You may need more or less, depending on the shapes of the meat pieces. You will need enough to ensure that even the last piece is completely breaded and coated easily.